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Deer Carpaccio

Deer Carpaccio
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Ingredients

Deer Carpaccio

deer thigh, raw
shaved parmesan cheese
1
bunch chopped arugula

Vinaigrette

200
mL olive oil
2
Tbsp lemon zest confit with maple syrup and apple juice
1
lemon
salt and pepper
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Directions

Step 1

Thinly slice the meat and put the slices in a vacuum bag or between 2 sheets of cellophane. Pound the meat with a butcher’s hammer to flatten it. (You can also use the bottom of a saucepan).

Step 2

Serve the deer carpaccio with a few drops of vinaigrette, parmesan cheese shavings and arugula.

Step 3

Combine the lemon zest confit and the lemon juice in a bowl. Add olive oil and stir with a whisk. Add salt and pepper.

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